Monday, October 21, 2013

Hearts and Sole

Baked Sole with artichoke bottoms

Just down 63rd street from Midway Airport in Chicago, the French Kitchen (now just a memory) served a dish called Sole en Sack. It doesn’t take a degree in the romantic languages to translate that, does it? There was nothing complex about the cooking method, seasoning or the presentation. When it was brought to your table, you tore open the paper lunch bag and ate the delicately steamed, lemon scented fish.